Russell Hobbs Classic Satin RHNPC400 Owner's Manual page 22

HIGH PRESSURE COOKING TIMES
Meat & Poultry
B e e f / Veal/Pork chuck, pot, rump roast or brisket,
2 to 4 lbs., 1-1/2 to 2 in. thick
B e e f / Veal/Pork chuck, pot, rump roast or brisket,
2 to 4 lbs., 2 to 3 in. thick
Beef, corned, 2 to 3 lbs.
Beef, round steak, 2 lbs., 1/2 in. thick
Beef, stew meat, 1 in. cubes
Meatballs, up to 2 lbs., browned
Pork or Beef ribs, 2 to 3 lbs.
Chicken, whole, 3 to 4 lbs.
Chicken, pieces, 2 to 3 lbs.
Cornish Hens, 2
• Do not pressure cook meat that is more than 3 in. thick.
It will not cook evenly.
MEAT & POULTRY
NATURAL STEAM RELEASE
Cooking Time
50 to 60 min.
70 to 80 min.
60 to 70 min.
25 to 30 min.
15 to 20 min.
8 to 10 min.
25 to 35 min.
25 to 35 min.
12 to 15 min.
25 to 30 min.
21
Cooking
Liquid
2 cups
2-1/2 cups
2-1/2 cups
2 cups
1-1/2 cups
1 cup
2 cups
2 cups
1 cup
2 cups